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Rojak

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Rujak
Rujak in a stone mortar
Alternative namesLotis
TypeSalad
Place of originIndonesia[1]
Region or stateJava
Associated cuisineIndonesia, Malaysia, Singapore
Serving temperatureFresh, in room temperature
Main ingredientsFruits, vegetables, palm sugar, peanuts, chilli dressing

Rujak (Indonesian spelling) or rojak (Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore.[2][3] The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing.[4]

There is a variety of preparations, especially in Indonesian cuisine, and rujak is widely available throughout the country. While the most common variant is primarily composed of fruits and vegetables, its sweet and tangy dressing is often made with shrimp paste. Some recipes may contain seafood or meat components, especially in Malaysia and Singapore, where a notable variant shows influence from Indian Muslim cuisine.

Etymology

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Travelling fruit rujak vendor in Jakarta, Indonesia

The word "rujak" comes from the word rurujak, as attested in the ancient Taji Inscriptions (901 CE) from the era of the Mataram Kingdom in Central Java.[5]

The dish was later introduced to other regions and neighboring countries by the Javanese diaspora as well as by Indian migrants from Java. In Malaysia and Singapore, it is spelled "rojak".[6][7]

Cultural significance

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Fruit rujak sellers in Bali, Indonesia

In Indonesia, particularly among the Javanese, the sweet, spicy, and sour tastes of rujak are popular among pregnant women; this craving for unripe mango and other sour-tasting fruits is known as ngidham or nyidham in Javanese.[8] In Javanese culture, rujak is an essential part of the traditional prenatal ceremony called naloni mitoni or tujuh bulanan (literally: "seventh month") and is meant to wish the mother-to-be a safe, smooth, and successful labour.[9] The recipe for this ceremony is similar to typical fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced, and that jeruk bali (pomelo/pink grapefruit) is an essential ingredient. Javanese people believe that if the rujak tastes sweet, the child will be a girl, and if it is spicy, it will be a boy.[10]

Mangarabar, or rujak-making, is a special event for the Batak and Mandailing people of Tapanuli, North Sumatra, following a harvest, with entire villages getting involved.[11]

In Malaysia and Singapore, "rojak" is also used as a colloquial expression for an eclectic mix, in particular as a word describing the multiethnic character of the two societies.[12][6][13]

Indonesian rujak

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Sweet rujak sauce made of palm sugar, tamarind, peanuts, and chilli

Rujak buah (fruit rujak)

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Seasonal fruit rujak in Indonesia

In Indonesia, rujak buah is also known as rujak manis (sweet rujak). The typical Indonesian fruit rujak consists of slices of assorted tropical fruits, such as water apple, pineapple, unripe mango, jicama, cucumber, kedondong, ambarella, and sweet potato. Sometimes, variants of green apple, bilimbi, and pomelo are added. The sweet and spicy rujak dressing is made of water, palm sugar, tamarind, crushed peanuts, shrimp paste, salt, and bird's eye chili.

The fruits are cut to bite-sized pieces,[14] and the dressing is poured on top. An addition of sambal garam powder (a mixture of salt and ground red chilli) is offered on the side for a saltier flavor. Javanese people call this version of rujak lotis.[15]

Rujak cuka

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Rujak cuka literally means "vinegar rujak". It is a speciality of Sundanese cuisine of West Java, noted for its sourness. It is made of shredded fruits such as pineapple and unripe mango, and vegetables such as jícama, cabbage, bean sprouts, and cucumber. It is quite similar to asinan, due to its sour and spicy dressing, since both dishes contain vinegar, palm sugar, and chilli.[16]

Rujak tumbuk (rujak bēbēk)

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Rujak bebek, or rujak tumbuk (mashed rujak)

This is another variant of Indonesian fruit rujak, from West Java.[17] The ingredients are almost the same, except that they are ground or mashed together (tumbuk or bēbēk in Indonesian) in a wooden mortar. The fruits include green plantain, raw red yam, jicama, apple, kedondong, and unripe mango. The dressing is not poured on the fruit but mixed in. Traditionally, rujak tumbuk was served on banana leaf plates called pincuk, though nowadays, it is more often served in plastic cups.[citation needed]

Rujak serut

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Literally meaning "shredded rujak", rujak serut consists of similar ingredients as standard rujak buah, with the exceptions that the fruits are not cut into bite-sized pieces but shredded into a roughly grated consistency.

Rujak u' groeh

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A delicacy from Aceh province, this rujak consists of very young and tender coconut meat, young (green) papaya, bird's eye chili, sugar, palm sugar, ice, salt, and a dash of lime.[18]

Rujak pengantin

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Pengantin means "bride-and-groom pair" in Indonesian. This variant of rujak contains slices of boiled eggs, potatoes, fried tofu, pineapple, carrot, bean sprouts, pickles, chilli, lettuce, cabbage, cucumber, emping crackers, roasted peanuts, peanut sauce, and vinegar. It is somewhat like Central Javanese gado-gado.

Rujak kuah pindang

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Rujak kuah pindang uses thin, sweet, and spicy sauce made of pindang fish brine broth.

Rujak kuah pindang is a popular street food in Bali,[19] where instead of the normal dressing, the fruits are soaked in a spiced fish broth, which consists of terasi shrimp paste, salt, bird's eye chilli, red chilli, and pindang fish broth.[20]

Rujak terasi

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This version of rujak is from Lombok and consists of slices of fruits such as mango, june plum, pineapple, and papaya, mixed with sambal containing roasted shrimp paste.[21]

Rujak cingur

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Rujak cingur, containing buffalo lips, is a speciality of Surabaya.

Cingur (pronounced "ching-ur") literally means "mouth" in Javanese. This variant of rujak originates from Surabaya and has a meaty taste, as it contains slices of cooked buffalo or cow lips, jícama, unripe mango, pineapple, cucumber, kangkung (water spinach), lontong rice cake, tofu, and tempeh, all served in a black sauce made from petis, and crushed peanuts. It is topped with a sprinkle of fried shallots and krupuk prawn crackers.[22]

Rujak petis

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Another variant from Surabaya, it contains slices of jícama, unripe mango, cucumber, water spinach, kedondong, tofu, and soybean sprouts, all served in a black sauce made from petis, fried shallots, salt, palm sugar, unripe banana, and crushed peanuts.

Rujak tolet

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Also from Surabaya, rujak tolet includes fried tofu, fried garlic, and optionally, beef tendons. The sauce is petis-based, mixed with palm sugar, slices of raw bird's eye chilli, and sweet soy sauce.

Rujak juhi

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Rujak juhi, with krupuk

Juhi means salted cuttlefish in Indonesian. This variety of rujak contains fried tofu, fried boiled potatoes, fried shredded salted cuttlefish, cucumber, noodles, lettuce, cabbage, peanut sauce, vinegar, chilli, and fried garlic. It originates from the Chinese community in Batavia (now Jakarta) and is similar to Asinan Betawi.[23]

Rujak Shanghai

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Rujak Shanghai served in the Glodok Chinatown area of Jakarta

This version of rujak was created by Indonesia's Chinese community in Kota Tua Jakarta. It contains seafood, boiled sliced octopus, jellyfish, and water spinach, and is served with thick red sweet and sour sauce, mixed with pineapple juice and toasted crushed peanuts. Chilli sauce and pickled jicama are often served as condiments.[24]

Rujak soto

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A dish from Banyuwangi, East Java, this is a blend of beef soto and rujak cingur, in which the vegetables (water spinach and bean sprouts) are served with lontong in a petis sauce poured over soto soup.[25]

Rujak es krim

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A specialty dessert from Yogyakarta, this dish consists of fruit rujak and coconut ice cream, served with sambal.[26]

Rujak ebi

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Rujak ebi is a fruit rujak containing ebi (dried shrimp) and emping crackers. It is a delicacy of Singkawang, West Kalimantan.[27]

Rujak mie

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Rujak mie is a dish from Palembang, consisting of noodles, tofu, slices of pempek, cucumber, lettuce, and sweet spicy broth.[28]

Rujak kangkung

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Rujak kangkung is made from water spinach, sweet spicy sambal, and krupuk. It is a delicacy from Kuningan, West Java.[29]

Rujak belut

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In Brebes, a version of rujak called rujak belut is common, consisting of fried eel smeared with sambal and served with fresh chopped shallot and tomato.[30]

Rujak bulung

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Rujak bulung is a traditional dish from Bali containing seaweed mixed with fish sauce, grated coconut, grated galangal, and seasoning made from salt, sugar, chili peppers, and shrimp paste.[31]

Rujak kembang katis

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Rujak kembang katis

Rujak kembang katis, or rujak bunga pepaya in Indonesian, originates from Bangka Island. It consists of cassava leaves and papaya flowers, as well as other vegetables, together with peanut sauce.[32]

Rujak teplak

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In Tegal Regency, rujak teplak is a common variety of rujak consisting of vegetables such as water spinach, cabbage, bean sprouts, asparagus beans, papaya leaves, cassava leaves, and banana blossoms, smeared with spicy sauce made from chilli, peanuts, and cassava. The dish is served with a noodle cracker called kerupuk mie.[33]

Rujak gamel

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Rujak gamel is a specialty rujak of Gamel village in Cirebon Regency, West Java. It consists of noodles, boiled water spinach, cabbage, tofu, fritter, eggplant, and wet krupuk.[34]

Malaysian and Singaporean rojak

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Rojak buah

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Fruit rojak in Singapore

In Malaysia and Singapore, fruit rojak typically consists of cucumber, pineapple, jícama, bean sprouts, taupok (puffy, deep-fried tofu) and cut-up youtiao (Chinese-style fritters).[12] The dressing is made of water, shrimp paste, sugar, chilli, and lime juice. Ingredients vary among vendors, with some adding tamarind or black bean paste to the mix. The ingredients are cut into bite-sized portions and tossed in a bowl with the dressing, and topped with crushed peanuts and a dash of ground or sliced torch ginger.

A popular variant found in Penang, Malaysia, is rojak Penang, which adds water apple, guava, squid fritters, and honey to the mixture, and emphasizes the use of tart fruits such as unripe mangoes and green apples, while bean sprouts and fried tofu puffs are usually omitted.[35] The dressing tends to be very thick, with an almost toffee-like consistency.[36]

Rojak India

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Indian (mamak) rojak in Singapore

In Malaysia, mamak rojak (also known as Indian rojak, or pasembur) is associated with mamak stalls, which are Malaysian Indian Muslim food stalls.[37] The dish contains fried dough fritters, tofu, boiled potatoes, prawn fritters, hard-boiled eggs, bean sprouts, cuttlefish, and cucumber, mixed with a sweet, thick, spicy peanut sauce.[37] In the northwestern states of Peninsular Malaysia, such as Penang, and Kedah, it is always called pasembur, while in Kuala Lumpur, it is called rojak mamak.[citation needed]

In Singapore, Indian rojak consists of an assortment of potatoes, hard-boiled eggs, tofu, and prawn fritters, often colorfully dyed. Customers typically select their favorite items from a display, after which they are heated up in a wok, chopped up, and served with a sweet and spicy peanut and chilli sauce on the side for dipping.[38]

Rojak Bandung

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A Singaporean dish known as rojak Bandung contains cuttlefish, water spinach, cucumber, tofu, peanuts, chilli, and sauce.[39][40] Rojak Bandung has no relation to the Indonesian city of Bandung; in the Malay language, the term bandung means "pairs".[41]

See also

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References

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  1. ^ "Menguak Fakta Menu Lalapan Sunda Lewat Prasasti Taji". beritasatu.com (in Indonesian). Retrieved 23 December 2017.
  2. ^ "Rujak Indonesian Fruit Salad & Tangy Peanut Citrus Sauce". Food.com.
  3. ^ Indonesia OK!!: The Guide with a Gentle Twist. Galangpress Group. 2004. p. 80. ISBN 9789799341792.
  4. ^ Dina Yuen (2012). Indonesian Cooking: Satays, Sambals and More. Tuttle Publishing. ISBN 9781462908530.
  5. ^ "4 Makanan yang Sudah Ada Sejak Ribuan Tahun Lalu, Ada Kesukaanmu? – Bobo" [4 Foods That Have Been Around for Thousands of Years, Is Your Favorite One There?]. bobo.grid.id (in Indonesian). Retrieved 27 February 2021.[better source needed]
  6. ^ a b "Rojak". Your Singapore.
  7. ^ "Malaysian Indian Mamak Style Rojak". 7 July 2016.
  8. ^ "Ibu Hamil Sedang Ngidam, Nih! Haruskah Semuanya Dituruti?". Hello Sehat (in Indonesian). 10 November 2018. Retrieved 26 February 2021.
  9. ^ Lusiana Mustinda (26 November 2014). "Mitoni, Ritual Tujuh Bulanan untuk Kelancaran Persalinan". Food Detik.com (in Indonesian).
  10. ^ Ana Amalia (26 July 2016). "Resep Rujak Serut Khas 7 Bulanan". Merah Putih (in Indonesian).
  11. ^ Odilia Winneke Setiawati (22 August 2016). "Cara Tradisional Menikmati Kesegaran Buah Semusim". Detik Food (in Indonesian).
  12. ^ a b Choo Woon Lim (1 April 2015). "'Rojak buah' a perennial favourite that represents Malaysian society". The Star.
  13. ^ hermes (14 April 2018). "Singapore's 'rojak' mix of cultures works fine". The Straits Times. Retrieved 27 February 2021.
  14. ^ Sofiah Budiastuti. "Indonesian Fruit Salad (Rujak Buah)". All Recipes.
  15. ^ "Lotis". Cookpad.
  16. ^ "Resep Rujak Cuka". Cookpad.
  17. ^ "Rujak Bebeg, Kuliner Tradisional dengan Rasa Sensasional dari Jawa Barat". Tribun Travel.
  18. ^ Tresna Purnama Dewi (12 July 2012). "Rujak U' Groeh". Budaya Indonesia.
  19. ^ Eka Juni Artawan (24 March 2016). "Savor: Rujak Bali – Spicy Balinese fruit salad". The Jakarta Post.
  20. ^ "Bali: Warung Rujak Gelogor" [Gelogor rujak stall]. Good Indonesian Food (in Indonesian). 2 November 2015. Archived from the original on 11 February 2017. Retrieved 10 February 2017.
  21. ^ Afriliana, Linda. "Resep Rujak Terasi Khas Lombok" [Lombok's Special Shrimp Paste Rujak Recipe]. pikiran-rakyat.com (in Indonesian). Retrieved 23 March 2023.
  22. ^ Jessicha Valentina (21 January 2016). "Surabaya: Rujak Cingur Ahmad Jais" [Surabaya: Ahmad Jais's Cingur Rujak]. Good Indonesian Food (in Indonesian). Archived from the original on 11 February 2017. Retrieved 10 February 2017.
  23. ^ "Jakarta: Rujak Juhi Bapak Misbah" [Jakarta: Mr. Misbah's Juhi Rujak]. Good Indonesian Food (in Indonesian). Archived from the original on 11 February 2017. Retrieved 10 February 2017.
  24. ^ "Rujak ala Encim di Pancoran" [Encim-style rujak in Pancoran]. Kompas.com (in Indonesian). 1 May 2009.
  25. ^ "Resep Rujak Soto Banyuwangi" [Banyuwangi Soto Rujak Recipe]. Tempo (in Indonesian). 11 November 2016.[dead link]
  26. ^ Agmasari, Silvita (26 August 2021). "Resep Rujak Es Krim, Camilan Segar dari Yogyakarta" [Ice Cream Rujak Recipe, Fresh Snack from Yogyakarta]. kompas.com (in Indonesian). Retrieved 7 November 2022.
  27. ^ Setiawati, Odilia Winneke. "Segar Gurih Rujak Berbumbu Ebi Khas Singkawang" [Fresh, Savory Rujak with Shrimp Seasoning, Typical of Singkawang]. detik.com (in Indonesian). Retrieved 6 May 2024.
  28. ^ WS, Odilia. "Resep Rujak Mie Palembang yang Pedas Segar" [Fresh and Spicy Palembang Noodle Rujak Recipe]. detik.com (in Indonesian). Retrieved 25 December 2022.
  29. ^ Aisyah, Yuharrani (8 September 2020). "Resep Rujak Kangkung Khas Kuningan, Sajikan Pakai Sambal Asem" [Recipe for Water Spinach Rujak from Kuningan, Served with Sour Chili Sauce]. kompas.com (in Indonesian). Retrieved 23 March 2023.
  30. ^ Susanti, Inda. "Rujak Belut Bu Ribut Brebes Bikin Nagih, Ini Rahasia Kelezatannya" [Bu Ribut Brebes' Eel Rujak is Addictive, Here's the Secret to Its Deliciousness]. inews.id (in Indonesian). Retrieved 23 March 2023.
  31. ^ Tifani, Tifani (3 November 2022). "Rujak Bulung, Kuliner Bali yang Bukan dari Buah-Buahan" [Rujak Bulung, Balinese Cuisine Not Made from Fruit]. liputan6.com (in Indonesian). Retrieved 23 March 2023.
  32. ^ Nurhayati, Nurhayati. "Andalkan Rujak Bunga Pepaya" [Rely on Papaya Flower Rujak]. tribunnews.com (in Indonesian). Bangka Pos. Retrieved 27 March 2023.
  33. ^ "Nikmatnya Rujak Teplak, Makanan Khas Tegal yang Sehat" [The Deliciousness of Rujak Teplak, a Healthy Tegal Specialty]. kumparan.com (in Indonesian). PanturaPost. Retrieved 27 March 2023.
  34. ^ Prayitno, Panji (27 July 2022). "Menikmati Sensasi Pedas Rujak Gamel Cirebon" [Enjoy the Spicy Sensation of Cirebon Rujak Gamel]. liputan6.com (in Indonesian). Retrieved 6 May 2024.
  35. ^ Poon Toh Suan Ee (5 September 2017). "Café Malacca's Mrs Poon keeps the tastes of Malaysia and Singapore real". SCMP. Archived from the original on 2 October 2017. Retrieved 17 March 2021.
  36. ^ Cheong Kamei (November 2019). "Food places in Butterworth Penang locals love". Jetstar. Retrieved 17 March 2021.
  37. ^ a b "Top 10 Most Ordered Mamak Foods in Malaysia". Explorer Malaysia.
  38. ^ "6 best Indian rojak stalls in Singapore for your midday snack fix". 18 August 2022.
  39. ^ Polytechnic, Temasek (15 July 2015). Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes by Temasek Polytechnic. Marshall Cavendish International Asia Pte. ISBN 9789814677868. Retrieved 22 January 2016.
  40. ^ "Power Rojak Bandung".
  41. ^ "Online Dictionary". Cari.com.my. Archived from the original on 22 July 2011. Retrieved 29 March 2010.
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